1 Trim and wash the leeks then cook in boiling water with a generous
amount of salt and a little sugar. When tender a sharp knife will go through
the thickest part without resistance. Carefully drain on a rack to keep
their shape.

2 Line a terrine (24x12cm) with double layers of clingfilm, with plenty
overlapping. Place the leeks in the terrine, making sure to place them head
to tail to mix the colour of the terrine. Wrap tightly with the